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Chicken Spinach and Mushroom Low-Carb Casserole

A warm, comforting casserole packed with protein and low in carbs, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover roasted chicken for a quicker prep time.
  • 2 cups fresh spinach, chopped Can substitute with thawed and drained frozen spinach.
  • 1 cup mushrooms, sliced
  • 1 cup shredded cheese (e.g., mozzarella or cheddar) Feel free to swap for feta or goat cheese.
  • 1 cup heavy cream Can substitute with Greek yogurt or a milk-cornstarch mixture.
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, sauté the garlic and mushrooms until softened.
  3. In a mixing bowl, combine the chicken, spinach, sautéed mushrooms, cheese, cream, Italian seasoning, salt, and pepper.
  4. Pour the mixture into a greased casserole dish and spread it evenly.
Baking
  1. Bake for 25-30 minutes, or until bubbly and golden on top.
  2. Let it cool for a few minutes before serving.

Notes

Serve warm straight from the oven, paired with a green salad or steamed veggies. For extra flavor, sprinkle additional cheese before serving. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to a month.